Paleo Diet and Paleolithic Diet Questions & Answers

Question

3

So I understand the thin line with dairy and paleo. (if you're hardcore dairy is blasphemy.) but whats the deal with types of cheeses that are okay. I have a recipe ready using pears, roquefort, and almonds but was curious if bleu cheeses are out of the question.

For those who don't know rouquefort is essentially sheep milk's blue cheese.

flag	asked Aug 9 at 0:24 PrimalOrign 66●6

I thought it was cows milk, but whatever. – thhq Aug 9 at 2:23

kristen · Accepted Answer · 2012-08-09 01:14:21Z UTC

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Depends on you! If you feel ok after eating blue cheese, I would say go for it as a treat! If you feel terrible after eating it obviously I would mostly avoid. Paleo is a template!!!

answered Aug 9 at 1:14

kristen
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I agree; blue cheese makes me feel terrible, but I still think it's food. For others. – legup Aug 9 at 4:55

thhq · Answer 2 · 2012-08-09 02:12:00Z UTC

They come from caves. That qualifies them as at least paleo-simpatico.

High protein, high fat, and coagulated with part of a cow. This is better for you than so-called "paleo" vitamin pills and fish oil capsules manufactured in dark satanic mills.

My this Cahors is good tonight. I can see the stars and it's not even dark. I wish I had some of that cheese to go with it.

Alvaro · Answer 3 · 2012-08-09 00:53:52Z UTC

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I would say, go for it!

I don't see what adverse effect could a small amount of good quality sheep's milk cheese, have on your diet.

answered Aug 9 at 0:53

Alvaro
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Team Oberg · Answer 4 · 2012-08-09 11:36:57Z UTC

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Here is an article about cheese. We stick to grass fed and well aged cheeses, but really it is only a problem if it bothers you.

http://www.marksdailyapple.com/cheese-unhealthy/#axzz2332FiEn5

answered Aug 9 at 11:36

Team Oberg
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Eddie B · Answer 5 · 2012-08-09 13:51:13Z UTC

Blue-veined cheeses contain strains of mold and should be avoided by anyone trying to manage an autoimmune condition (leaky gut, candida, eczema, psoriasis and other autoimmune conditions will be exacerbated by these cheeses). Other than that, I don't make it a staple but do enjoy a bit on occasion without any noticeable ill-effects.

Marie · Answer 6 · 2012-08-09 01:30:33Z UTC

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For me it isn't about the dairy, it is about the wheat used to start the yummy mold...

answered Aug 9 at 1:30

Marie
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While some starters are from bread, there are some non bread based starter cultures. It will depend on the cheesemaker. – AmandaLP Aug 9 at 2:42

Yeah, this is true. Luckily I live in California, so being able to get organic cheese isn't a problem. – PrimalOrign Aug 9 at 3:51

That's what I was thinking- I seem to tolerate small amounts on occasion but a lot of folks might not even realize bleu cheeses could have gluten. – Jules K Aug 9 at 13:58

aseafish · Answer 7 · 2012-08-09 00:39:46Z UTC

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That simply depends on who you ask. I, personally, avoid all dairy products, though I most certainly miss a really good blue cheese. I don't think it's food. Others will say go for it.

answered Aug 9 at 0:39

aseafish
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Interesting, I was curious because my blog isn't necessarily trying to stick with the diet but rather the philosophy. Just was curious if it was on level of using grains or legumes. – PrimalOrign Aug 9 at 0:57

Confronted with Cheetos I don't think our ancestors would have any second thoughts about eating them. They gorged on carbs as well as fats, and they would have killed for a piece of roquefort. Literally. Cheese is veal once-removed. – thhq Aug 9 at 2:21

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Please explain how cheese isn't food. – MathGirl72 Aug 9 at 2:45

If the cheese is pasteurized it doesn't offer any live cultures or active enzymes. It's not going to be a negative if you can tolerate it, but at the same time, it's not doing you any benefits either. In a way it's a "dead food." Maybe that's what was meant by it not being food. Raw, unpasteurized cheese is a different story. Digestive issues aside, it can be very nutritious. – KA24 Aug 9 at 13:47

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I don't think roquefort qualifies as a dead food, any more than my live-culture homemade yogurt. If deadness is now a criterion for whether a food is real, maybe we should give up eating dead animals and dead plants too. – thhq Aug 9 at 14:31

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Jake · Answer 8 · 2012-08-09 12:49:23Z UTC

One of the biggest complaints with dairy is the amount of lactose. As others have said, it depends on your tolerance level of lactose. The other is iffy as full on dairy allergies - in this case likely to casein or whey.

You almost needn't worry about whey or casein because those are mostly discarded in the cheese making process, along with a large percentage of the lactose as well: http://cheese.about.com/od/cheesebasics/f/lactose_free.htm

As for the remaining lactose in cheese, blue has one of the lowest: http://www.stevecarper.com/li/list_of_lactose_percentages.htm

Not to mention it's also the most delicious. If you can find Gabriel Coulet Roquefort in your area, every little morsel is worth the hefty price tag.

In the regards to bleu cheeses.

8 Answers